Strawberry Shortcakes

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 148, total fat 0 G., saturated fats 0 G., proteins 3 G., carbohydrates 33 G., fiber 1 G., cholesterol 0 mg, sodium 400 mg, sugar 8 G.

This strawberry shortcake isn't just for dessert. You can have it for breakfast! It's made with a simple dough and just two ingredients: self-rising flour and Greek yogurt. Topped with quick homemade strawberry jam and yogurt, it's a delicious way to start your day.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups self-raising flour
1 and 1/4 cups vanilla Greek yogurt
450 g frozen strawberries
1/4 cup apple juice
2 tablespoons of honey
1 teaspoon vanilla paste

Ingredient Substitution Suggestions

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Recipes with similar ingredients: self-raising flour, strawberry jam, yogurt

Cooking the dish according to the recipe:

Preheat oven to 190°C and line a baking sheet with parchment paper.
In a medium bowl, combine self-rising flour, yogurt, and 1/4 cup water. Using a silicone spatula, mix until smooth. Turn the dough out onto a lightly floured work surface. Lightly dust the dough with flour and roll it out to a thickness of about 1/2 inch (1 cm). Using a spatula or dough scraper, fold the dough in half like a book. Roll it out into a 5 x 10 inch (12 x 25 cm) rectangle. Dust a sharp knife with flour and cut the rectangle in half lengthwise. Cut each half into four 2.5 inch (6 cm) squares, dusting the knife with flour after each cut. Arrange the cookies evenly on the prepared baking sheet and bake, rotating the baking sheet halfway through, until light golden brown, about 25 minutes.

Meanwhile, in a medium saucepan, combine the strawberries, apple juice, honey, and vanilla and bring to a boil over high heat. Reduce the heat and cover. Cook until the strawberries are soft, about 5 minutes. Remove the lid and mash the strawberries with a fork or potato masher. Continue to cook over medium-high heat, uncovered, stirring frequently, until the foam subsides and the mixture thickens, about 10 minutes.
Before serving, cut each cookie in half and top with a spoonful of vanilla yogurt and strawberry jam.

Categories:

recipe / Quick baking / Summer dishes / Breakfast / Calorie content of prepared meals / Desserts / Cookie / Cakes / Food Network - recipes

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